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Gingerbread Cookies with Floral Icing

Delightful spicy and sweet gingerbread cookies adorned with vibrant floral icing, perfect for holiday celebrations or cozy indulgence.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Gingerbread Cookies
  • 2 3/4 cups all-purpose flour Provides structure for the cookies.
  • 1 teaspoon baking soda Helps the cookies rise.
  • 1 teaspoon ground cinnamon Adds warmth and aroma.
  • 1 teaspoon ground ginger Classic ginger flavor.
  • 1/2 teaspoon ground cloves Enhances spicy undertones.
  • 1/4 teaspoon ground nutmeg Adds nutty warmth.
  • 1/2 teaspoon salt Balances sweetness.
  • 3/4 cup unsalted butter, softened Creates a rich texture.
  • 3/4 cup packed brown sugar Provides moisture and sweetness.
  • 1 large egg Binds ingredients.
  • 1/4 cup unsulfured molasses Adds depth of flavor.
  • 1 teaspoon vanilla extract Enhances overall taste.
For the Floral Icing
  • 2 large egg whites (or 2 teaspoons egg white powder) Essential for light icing.
  • 1 1/2 cups powdered sugar Sweetener for the icing.
  • 1 teaspoon lemon juice Balances sweetness.
  • Food coloring (for pink, purple, and green shades) To create floral decorations.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Add the egg, molasses, and vanilla extract to the butter-sugar mixture and mix until smooth.
  5. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms. If too sticky, chill for about 30 minutes.
  6. On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
  7. Cut out shapes using cookie cutters and transfer to the prepared baking sheets, leaving space between.
Baking
  1. Bake cookies for 8-10 minutes or until edges are slightly browned. Monitor closely to prevent overbaking.
  2. Cool cookies completely on a wire rack before decorating.
Decorating
  1. Prepare the royal icing by beating the egg whites until stiff peaks form. Gradually add powdered sugar and lemon juice until smooth.
  2. Divide the royal icing into bowls and add food coloring for floral designs.
  3. Once the cookies are cool, use piping techniques to decorate with icing. Allow to dry completely.

Notes

Chill the dough if too sticky. Adjust icing consistency with powdered sugar or water. Store cookies in an airtight container.